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Julie's Extra Special Holiday Chex Mix

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“My mix is based on a recipe that my childhood best friend's mother, Mrs. Harper, had for Chex Mix. It became an annual ritual for me to call her to ask for the recipe yet again. :) This mix is so very, very yummy and decadent! Good thing I only make it once a year...”
READY IN:
1hr 10mins
YIELD:
14 cups, approx
UNITS:
Metric

Ingredients Nutrition

  • Seasoning mix
  • 453.59 g bacon, slices (approx, up to 1/2 cup drippings) or 78.07 ml bacon drippings (approx, up to 1/2 cup drippings)
  • 118.29 ml butter
  • 29.58 ml Worcestershire sauce
  • 4.92 ml garlic powder
  • 2.46 ml onion powder
  • 2.46 ml celery salt
  • 1.23 ml ground sage
  • 2.46 ml Lawry's Seasoned Salt, to taste
  • 1.0 ml Tabasco sauce, to taste
  • The Dry Mix
  • 473.18 ml dry roasted peanuts
  • 236.59 ml cashew pieces
  • 473.18 ml pretzels (whatever shape you prefer, but small ones are easier to handle)
  • 1182.95 ml Corn Chex
  • 709.77 ml Rice Chex
  • 236.59 ml Wheat Chex
  • 473.18 ml Cheerios toasted oat cereal
  • 236.59 ml cheese nips or 236.59 ml goldfish crackers

Directions

  1. Fry up the bacon until it's nice and crisp. Note: for those who've asked, 1 pound of bacon (in my experience) will yield between 1/3 to 1/2 cup of drippings. It depends on the bacon you use.
  2. Then place the cooked bacon in a container and reserve it for another use- it's the leftover drippings you're after!
  3. Pre-heat the oven to 250 degrees F.
  4. Melt the butter and bacon drippings together in a saucepan, then stir in the seasonings to make a nice, buttery mix.
  5. In a very large bowl, combine the mix ingredients.
  6. Gradually stir in the buttery seasoning mix until the dry mix is evenly coated.
  7. Spread on cookie sheets and bake for 1 hour, turning every 15 minutes.
  8. Spread on paper towels to cool.
  9. Store in airtight container.
  10. Makes about 14 cups Chex mix snack.

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